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Baja-California fish tacos

Published: October 10, 2021 at 11:14 AM

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Serves 4

Easy

Total time: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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These Baja-California style fish tacos are a classic Mexican peninsular snack. Gently spiced and fried in a crisp batter, serve with pickled chillies, purple slaw and homemade avocado crema dressing and you're good to go!

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Try our baja-california tacos recipe then check out our fish tacos, prawn tacos and beer-battered fish tacos.

Ingredients

Nutrition

• 450g skinless, boneless cod loin

  cut into pieces

• 8 small corn tortillas

• to serve coriander leaves

• to serve hot sauce

PURPLE SLAW

• 1 small red cabbage

  very finely shredded

• sea salt

• 2 limes

  juiced

AVOCADO CREMA

• 1 avocado

  peeled, stoned and diced

• 4 tbsp half-fat crème fraîche

• a handful coriander

• 1 lime

  juiced

QUICK PICKLED CHILLIES

• 100ml 
white wine vinegar

• 50g caster sugar

• 4 red chillies

  sliced into rounds

BATTER MIX

• 100g plain flour

• 30g cornflour

  plus extra to dust

• 1 tsp ground cumin

• 1 tsp hot smoked paprika

• ice-cold soda water

Nutrition: per serving

• kcal614
• fat26.2g
• saturates6.8g
• carbs60.8g
• sugars15.7g
• fibre10.1g
• protein28.6g
• salt1.6g

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Method

• step 1

  To make the slaw, put the cabbage in a large bowl. Sprinkle over 1 tsp sea salt then add the lime juice and toss. Leave for 20 minutes, tossing now and then.

• step 2

  To make the crema, put the avocado, crème fraîche, coriander and lime juice in a blender. Whizz, then add water to make a drizzlable sauce. Season with salt.

• step 3

  To make the pickled chillies, heat the vinegar, sugar and 100ml water in a pan. Add the chillies and simmer for 2 minutes. Pour into a bowl or clean jar and cool.

• step 4

  To batter the fish, mix the dry ingredients with ice-cold soda water to make a thick batter and season. Fill a pan no more than 1/3 full of oil then heat to 180C (or until a cube of bread browns in 30 seconds). Dust the fish pieces lightly with cornflour then dip into the batter. Fry for 3-4 minutes until crisp.

• step 5

  Griddle the tortillas and keep warm in foil.

• step 6

  To assemble, add some slaw to each tortilla. Top with the fish, drizzle over the avocado crema and top with pickled chillies, coriander leaves and hot sauce, if you like.

Watch our 20-second video for the easiest way to stone an avocado...

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